[Sca-cooks] Re: Egg and Lemon Soups question

[Pat]

Gianotta wrote:
 
>...A few egg-white strands showed up when 
>I stirred in the egg/lemon mixture, and I was 
>wondering how that can be prevented. Should I only 
>have been using the yolks instead of whole eggs?
 
Usually, when adding raw egg to a hot mixture, one should "temper" the eggs by slowly stirring some of the hot mixture into the eggs, then adding it back to the rest of the hot mix.
 
 


Pat Griffin
Lady Anne du Bosc
known as Mordonna the Cook
www.mordonnasplace.com